Recipe - Tappenade Mushrooms

One half pound Greek olives
1 tablespoon Capers
1 tablespoon Anchovy paste
1 tablespoon Light tuna in water
1 teaspoon Dijon mustard
2 tablespoon Olive oil
1 teaspoon Fresh lemon juice
1 tablespoon Flatleaf parsley
One half teaspoon Fresh thyme
One fourth teaspoon Kosher salt
One fourth teaspoon White pepper
50 Button mushrooms
2 ounce Diced pimiento

COMBINE OLIVES, CAPERS, ANCHOVY PASTE, TUNA, DIJON, OIL, LEMON JUICE,
PARSLEY, AND THYME IN A FOOD PROCESSORPROCESS TO A SMOOTH PUREE SEASON TO
TASTE WITH SALT AND WHITE PEPPERMIX WELL COVER AND CHILL FOR 496 HOURS
SPOON INTO MUSHROOM CAPS GARNISH WITH PIMIENTO SERVE SLIGHTLY CHILLED OR AT
ROOM TEMPERATURE

Recipes sent to me from Bill, wight@odc.net